Raw glutinous rice balls are dense and have a higher density than water. When they are put into the water, gravity will dry their buoyancy and they will sink to the bottom of the pot. With the increase of water temperature, the stuffing and skin of glutinous rice balls will gradually expand after being filled with hot water, and the volume will increase, the volume of boiled water will increase, and the buoyancy will increase. After the dumplings are fully expanded, the buoyancy will be greater than gravity, and the jiaozi will float. So it seems that the cooked dumplings are bigger than the raw ones.

In addition, because jiaozi is in boiling hot water, jiaozi's skin is cooked first, and then jiaozi's stuffing is cooked slowly. At this time, the air wrapped in the dumplings also becomes hot, and the air will expand when heated, which will swell the belly of the dumplings and make them lighter than water, so the dumplings float to the surface from the bottom of the pot.

Cook yuanxiao:

1. Boil the water first, then put down the frozen dumplings and turn the heat down. It is wise not to let the water boil. ?

2. If the water boils, add some cold water, without stirring hard. Just push jiaozi gently and stir hard and it will break. When they are cooked, you can eat them until they float on the water.

The frozen glutinous rice balls won't melt quickly when they are taken out of the refrigerator. If there is ice on the dumplings, it is suggested to melt them properly first, otherwise the boiled dumplings will not taste good. ?

4. It is best to use stainless steel pot. First, put proper water on the fire and heat it. When the water is about to boil, slide the jiaozi slowly along the edge of the pot, and then stir it slowly with a spoon. Don't push jiaozi, because it may push jiaozi.